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November 11, 2008

Vanilla Cupcakes with Vanilla Buttercream Icing

Vanilla Cupcakes with Buttercream Icing

Cupcakes? What's better to take to a party that you know will be attended by a lot of children? So that's just what we made for our Halloween block (road) party! This cupcake is simple, straight forward and delicious. Of course you can eat these cupcakes anytime and their decor could be shifted to fit any season. What's not to like about that?

And no you didn't read that title wrong...I said buttercream! If you've been around Dianne's Dishes for a while you'll know that usually I am NOT a fan of icing made with butter at all, but I played around with it until I found something I actually liked!

So grab your cupcake pans and grab some butter...You'll be glad you did!

Vanilla Cupcakes with Buttercream Icing

What You'll Need for the Cupcakes:
3 cups of unbleached all purpose flour
1 cup of organic cane sugar
1 teaspoon of sea salt
1 tablespoon of baking powder
1/3 cup of safflower oil
3 eggs
1 cup of buttermilk
2 tablespoons of vanilla

Preheat oven to 350 F.

Line 2 cupcake pans with cupcake liners and set aside.

In a large bowl stir together dry ingredients until well mixed. Add remaining ingredients and stir until batter is smooth. Add to cupcake pan that has been lined and fill each cup 3/4ths of the way full.

Bake for 18-22 minutes or until cupcakes stick done. Cool to room temperature, frost (see below) and add sprinkles (or not).

Notes: If you want to make lemon cupcakes you could add lemon extract instead of vanilla. Peppermint? Add in mint extract, etc...You get the idea! ;oP

Vanilla Cupcakes with Buttercream Icing

What You'll Need for the Buttercream Icing:
2 sticks of butter, very soft
1 - 16 ounce package of powdered sugar
2 tablespoons of vanilla
1/4 cup of cold water
Food coloring (optional)

Add butter to the bowl of your mixer and beat until smooth. Add remaining ingredients and beat on low until completely smooth. If you want to color your icing add food coloring now. Use immediately to frost cupcakes or cake.

Notes: As I've mentioned before I rarely sift anything and that includes powdered sugar. Now if I were making an Angel Food Cake, I'd definitely sift, but for icing it's not necessary unless you just get a kick out of sifting. :o)

Posted by Dianne at November 11, 2008 12:31 PM

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Comments

Yum--your cupcakes look delicious. I love the sprinkles. I'm not much for sifting, either--too lazy most of the time to bother. =)

Posted by: Di at November 11, 2008 1:02 PM

I'm curious to know how using water instead of milk in the icing made it taste. Does it cut the sweetness? Because I agree, most buttercream could choke you with the sugar content. I'd be interested in trying that recipe!

Posted by: Megan at November 11, 2008 10:25 PM

Di, That is my problem with sifting too! :o)

Megan, I'm not sure...My main beef with buttercream in the past has always been the overwhelming taste of butter that just is so prevalent. I use water in most of my frostings, but I'm not sure if it cuts the sweetness or not. If you try it and you think it does let me know...I would be curious to know what you think! :o)

Posted by: Dianne at November 12, 2008 12:49 PM

Your cupcakes look so cute, I love colored frostings.

Posted by: Kiersten at November 13, 2008 9:35 PM

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